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Friday, November 19, 2010

Pepper Jelly

"Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow." -Edward Standford Martin

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This post is 3rd in a series, Handmade Holiday Gifts.

I'm up to it again, making jams and jellies! I don't usually make savory jellies, so this is unusual for me, but wonderful. I had some peppers left over from something, so I put them to work in this tangy, spicy, sweet jelly. The great thing about this is if you make it in the little 4 oz. wide mouth jars, it makes it the perfect size for opening up and using immediately with some cream cheese and crackers as an appetizer. So it really does make a great gift, hostess, or otherwise. Something else makes this a great gift, it's beauty. It's very colorful and pretty. I used yellow and orange bell peppers along with red jalapenos to stick with colors that worked well together. You can also go with green, using green bell peppers and green jalapenos.

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I'm not even a fan of peppers so much. But I am a fan of this jelly, because I love the combination of flavors. A little heat, and the tang from the vinegar is irresistible. You can adjust the heat as you like it, it is quite flexible.

I also like the versatility of this jelly. Sure you can use it as I did, spread on top of some soft cheese on a cracker, very delicious. Or even mix the cheese with the jelly as a spread. On a sandwich would be equally amazing.

Combine peppers, sugar and vinegar in a large stockpot over medium, high heat. Bring to a rolling boil. Boil for 3-4 minutes. Remove from heat. Add pectin, stirring constantly. Let mixture stand for 2 minutes.

Take a spoonful in a small bowl and put it in the fridge for a few minutes to cool. When it's cool enough, taste it. If it's not spicy enough, you can add some red pepper flakes.

Pour into hot, sterilized jars, leaving 1/4 inch head space. Wipe rims; secure lids and rings. Process in a boiling water bath for 15 minutes. Remove from heat and leave them in the water for 15 minutes. Remove jars from pot, set jars on towel to cool. Check for seals.

*edited to add* I forgot to mention, the pepper pieces will rise to the top, to get the peppers throughout the jelly, shake up the jars periodically while they are cooling.

*Note* Liquid pectin and powdered pectin are not interchangeable. The recipe would need to be altered to use powdered.

I LOVE PEPPER JELLY!!! I had no idea that I could make it at home. I am so excited to try making this for my homemade stuffed jalapenos. I have never used pectin at home but there is a first for everything!

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Charles Pierre Monselet

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.”

Frank Lloyd Wright

"Dining is and always was a great artistic opportunity."

Marianne Williamson

"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, "who am I to be brilliant, gorgeous, talented and fabulous?" Actually, who are you not to be? You are a child of God.'Your playing small doesn't serve the world. There's nothing enlightening about shrinking so that other people won't feel insecure around you. We were born to manifest the glory of God that is within us. It's not just in some of us, it's in everyone. And as we let our light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others."